Foreign food cooking class , genuine Indian curry

Event Dept.

Foreign food cooking class

[genuine Indian curry]

Foreign food cooking class (genuine Indian curry) was held on February 18(Sat.) at Nambu Umesato public hall.

Twenty three people attended.

The lecturers were Mr. Md.S.Akbar who was the owner of the restaurant DELHI MAHAL, and his wife.

They are from Bengal, India.

The restaurant is in Yamazaki, Noda.

[Ingredients]

Onion, tomato, chicken or mutton, garlic,
ginger, salt, cumin, salad oil, cardamom,
turmeric, clove, fenugreek, chili powder,
coriander, cayenne powder, coriander leaf

[Recipe]

①Cook chopped onion, garlic and ginger in oil. Boil chicken or mutton well.

②Add spices

③Stir in curry by a mixer. Put curry on bread (Nan).

Under explanation and demonstration by the lecturers, we learned how to cook genuine curry and how to eat it.

If we had practice, we could learn better.

Kimchi Pickling Class

Event Dept.

Kimchi Pickling Class

The second Kimchi pickling class was held
on February 5 and 6 at Hokubu public hall.
The lecturer was Ms. Suzumi Kasai.　　　

Twenty people (11 citizens, 4 NIA members and 5 NIA staffs) attended the class.

Following Ms. Kasai’s instruction, we started making Kimchi.

The attendants were divided into a couple of groups.

Each group made sauce and mixed it with chopped vegetables such as Japanese radish, carrot and leek, and then inserted the mixed-sauce
in salted Chinese cabbages.

Genuine Korean Kimchi was finally made.
It is good to eat this Kimchi with your family at home.

We could enjoy a foreign cooking class this year, too.
We wish we would learn more about genuine foreign foods after this.

Kimchi Pickling Class

Kimchi Pickling Class

We made genuine Kimchi with citizens together.

Kimchi Pickling Class was held on Saturday, November 28 commencing at 13.00 and Sunday, November 29 commencing at 9.00, at Nanbu Umesato Public Hall.
Chinese cabbages were preserved in salt from Saturday afternoon and Kimchi were made on Sunday.
The lecturer was Ms. Suzumi Kasai.
Thirty two people including seven NIA staff attended the class.

We were listening to Ms. Kasai’s instruction interestingly,
and then we started making Kimchi.

The attendants were divided into a couple of groups,
and each group prepared vegetable ingredients and sauce.

Ingredients:
Chinese cabbage, Japanese radish, Welsh onion, carrot, Japanese parsley,
leek, apple, ginger, and garlic
Recipe:
1.　To chop Japanese radishes and carrots into rectangular slices with a length of 3cm, and cut Welsh onion, Japanese parsley and leek to a length of 3cm

2. To grind ginger and garlic down

3. To make sauce and mix it with chopped & cut vegetables

4. To insert mixed-sauce in salted Chinese cabbages

Now, we finished making genuine Kimchi.
Please take the Kimchi home and eat it with your family.

Kimchi (Korean pickles) Cooking Class

Kimchi (Korean pickles)

Cooking Class

A Kimchi Cooking Class was held on Jan. 17 th(13 o’clock~) and 18 th(9 o’clock~)
at Hokubu Public Hall.
Twenty nine people excluding NIA members attended the class.
The lecturer was Ms. Suzumi Kasai.
The special guest, Ms. Bonfa Pak who is a colleague of Ms. Kasai and a reporter of KBS ( Korean Broadcasting System) came here to observe the class.

NIA staff along with Ms. Kasai and Ms. Pak prepared for cooking.

Chinese cabbages were preserved in salt from yesterday afternoon.
(Salt has to be spread on both faces of a leaf.)

Ingredients for 4 bulbs of Chinese cabbage

4 bulbs of Chinese cabbage, 1 Japanese radish, 3 Welsh onions, 4 apples, 3 carrots, a bundle of Japanese parsley, 3 bundles of leek, 2 bulbs of ginger plant, a cup of salted opossum shrimp, a half cup of sesame, a cup of fish sauce, 3 and a half cups of chili powder, 2 bulbs of garlic, salt 200g, a cup of water, 3 cups of hot water

Ms. Kasai began to give us instructions.　
We were listening to her instructions interestingly.
Q: May we use salted cuttlefish?
A: It is important for you to make your own Kimchi.
I have no idea if salted cuttlefish is good for Kimchi.

We started working after Ms. Kasai’s instruction.
Kimchi cooking was going on this table, too.
The cooking room was bustling with attendants.

Please spread the Kimchi ingredients on all over the leaves of Chinese cabbage.
The chili powder can absorb water

Now, this is the finished products.　

This is a good souvenir.　
The Kimchi becomes tasty after about 2 weeks because of the fermentation.

Ms. Kasai gave us last comments on Kimchi cooking.
We heard her comments while we have Korean tea.

We should make Kimchi passionately, slowly and enjoyably.
We make Kimchi with our families.
We make Kimchi with our neighbors.
It is fun to share my own Kimchi among us.